Recipe Scene: Carrot Cake

Everyone probably has their own favourite carrot cake recipe, and this is one of mine. I’ve got another recipe I really like that has crushed pineapple in it, but I like this one slightly better. It’s really moist and delicious, and freezes well. The recipe makes a lot of batter, so I usually divided it into two pans and after the cakes are cooked, freeze one and half the icing in a separate container. Otherwise just make one cake in the tin of your choice.



2 cups / 330 g plain flour

2 teaspoons baking powder

2 teaspoons bicarbonate of soda

2 teaspoons gorupnd cinnamon

2 cups / 330 grams sugar

1 cup chopped walnuts, or sultanas, or a combination

1 ½ cups vegetable oil

4 eggs

3 cups / 450 grams grated carrot



250 grams cream cheese, softened

50 grams butter, softened

dash of vanilla essence

500 grams icing sugar



  1. Turn the oven to 180 degrees Cad n grease and line your baking tin/s. Combine all the dry ingredients in a very large bowl and mix well.


  1. Mix the oil and eggs in a jug and when they are well combined pour into the dry ingredients. Add the carrots and nuts/sultanas and stir well.


  1. Bake for 50 – 60 minutes or until cooked through. The cooking time will vary, depending on the size and shape of your tin/s.


  1. Leave to cool in the tin for about 5 minuyes then turn onto a cooking rack. When completely cold, ice with the cream cheese icing. Don’t be tempted to ice it too soon, the icing will slide off if the cake is still warm.


  1. To make the icing add all the ingredients to a bowl and beat with electric mixers until thick and creamy. Cove the cake with the icing and decorate with extra walnuts, lemon zest etc.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.